Production of foodstuffs with a filling

ABSTRACT

The invention relates to a method for the production of frozen foods with a filling, whereby a frozen food blank is pressed under pressure onto a first foodstuff partial piece ( 2 ) which has a recess ( 5 ) for the filling, the filling is introduced into the recess ( 5 ) in the first foodstuff partial piece ( 2 ) whilst the first foodstuff partial piece ( 2 ) is in the frozen state and a second frozen foodstuff partial piece ( 3 ) is laid on the fist foodstuff partial piece ( 2 ) which seals the recess ( 5 ).

The invention relates to a method of making a frozen filled foodstuff.

A foodstuff is known that is a pocket whose interior holds a filling, e.g. Cordon Bleu. In addition a foodstuff is known that completely contains a filling. Both types of foodstuff are expensive to produce and it is highly likely that the filling leaks out when the foodstuff is eventually heated.

It is an object of the invention to provide a method of making a frozen filling-containing foodstuff that permits automatic mass-production and also ensures exact control over weight and shape. Another object of the invention is to provide a filled foodstuff whose filling can be counted on not to leak out.

These objects are attained according to the invention in that a foodstuff blank is molded while frozen under pressure into a first foodstuff part that has a cavity intended to hold a filling, then filling is loaded into the cavity of the first foodstuff part while frozen, and finally a second frozen foodstuff part is fitted to the first foodstuff part to close the cavity.

With such a process it is possible to make the two foodstuff parts, in particular the two portion halves, with an exact shape and weight. The filling is loaded into one or both of the halves or foodstuff parts easily and surely and after closing of the two foodstuff parts a solid attachment of these two parts is created. In this manner an automatic process works with minimal waste and the tightest weight and volume tolerances.

A particularly solid attachment of the two foodstuff parts or halves is achieved when edges at which the two foodstuff parts engage each other are coated with a liquid that adheres the edges together. The liquid can be or contain water and/or egg white.

In a further possible embodiment it is suggested that the second foodstuff part also has a cavity that forms a cavity with the cavity of the first foodstuff part.

It is furthermore advantageous when after attaching the two foodstuff parts together an outer surface of the two foodstuff parts is provided with an outer layer, in particular breading. This outer layer can hold the two foodstuff parts or portions together.

Embodiments of the invention are shown in the drawing and are more closely described in the following.

Therein:

FIGS. 1 a-1 d show two foodstuff parts each having a cavity;

FIGS. 2 a and 2 b show two foodstuff parts of which only one has a cavity.

Deep-frozen foodstuff parts 2 and 3 (e.g. of fish or sawed-off pieces of a deep-frozen fish block) are shaped under pressure in appropriately formed dies or molds. The starting temperature of the foodstuff portions is preferably −5° C. to −20° C. The pressurized shaping process is described in German patent 198 06 391.

Coating of the molds is done manually or automatically. The completed deep-frozen portion, product, or foodstuff part is shaped such that two or more can be fitted together to form a pocket 1.

One part 2 is previously filled with another foodstuff or other foodstuffs, preferably herb butter, cheese, ham, sausage, is special filling, or combinations thereof. Then the one part 2 in which the filling has been loaded and a second empty part 3 are fitted together. This process also works with more parts.

Before fitting together, an additive, preferably water, egg white, or a similar foodstuff acting as a binder, is applied to edges of the parts 2 and 3 in order to ensure that the assembly holds together during later handling (as e.g. powder-coating, breading, cooking). The shape of the cutout 5 or cavity depends on requirements. Preferably it is high enough that it minimizes separation of the outer layer during further treatment.

The two foodstuff parts 2 and 3 can have the same shape, each with a cavity 5. Alternatively the second part 3 can have no cavity or only a very shallow cavity in order for it to serve as base or cover for the first part 2.

In addition the first part can be flat or have only a slight, that is flat, cavity and serve as base so that, after setting the filling on it, it is covered by the second part that has a larger cavity. 

1. A method of making a frozen foodstuff (1) that contains a filling, characterized in that a foodstuff blank is molded while frozen under pressure into a first foodstuff part (2) that has a cavity (5) intended to hold a filling; filling is loaded into the cavity (5) of the first foodstuff part (2) while frozen, and a second frozen foodstuff part (3) is fitted to the first foodstuff part (2) to close the cavity (5).
 2. A method of making a frozen foodstuff (1) that contains a filling, characterized in that a foodstuff blank is molded while frozen under pressure into a first foodstuff part (2); filling is loaded onto the first foodstuff part (2) while frozen, and a second frozen foodstuff part (3) having a cavity (5) is fitted to the first foodstuff part over the filling.
 3. The method according to claim 1, characterized in that edges (4) at which the two foodstuff parts (2 and 3) engage each other are coated with a liquid that adheres the edges together.
 4. The method according to claim 3, characterized in that the liquid is or contains water and/or egg white.
 5. The method according to claim 1, characterized in that the cavity (5) of the second foodstuff part (3) forms a common cavity with the cavity (5) of the first foodstuff part (2).
 6. The method according to claim 1 wherein after attaching the two foodstuff parts (2 and 3) together an outer surface of the two foodstuff parts is provided with an outer layer, in particular breading.
 7. The method according to claim 1, characterized in that the foodstuff blank is fish, beef, pork, or fowl. 